Department for Nephrology, Hypertension, Dialysis and Transplantation, University Hospital Center Zagreb, 10000 Zagreb, Croatia.
Croatian Hypertension League, 10000 Zagreb, Croatia.
Nutrients. 2024 May 17;16(10):1518. doi: 10.3390/nu16101518.
The World Health Organization recommends adjusting salt intake as a part of the nine global targets to reduce premature mortality from non-communicable chronic diseases as a priority and the most cost-effective intervention. In 2006, the main aim of the Croatian Action on Salt and Health was to decrease salt intake by 16% because of its critical intake and consequences on human health. We have organized educative activities to increase awareness on salt harmfulness, define food categories of prime interest, collaborate with industries and determine salt intake (24 h urine sodium excretion). It was determined that the proportion of salt in ready-to-eat baked bread should not exceed 1.4%. In the period 2014-2022, salt in semi-white bread was reduced by 14%, 22% in bakery and 25% in the largest meat industry. Awareness of the harmfulness of salt on health increased from 65.3% in 2008 to 96.9% in 2023 and salt intake was reduced by 15.9-1.8 g/day (22.8% men, 11.7% women). In the last 18 years, a significant decrease in salt intake was achieved in Croatia, awareness of its harmfulness increased, collaboration with the food industry was established and regulatory documents were launched. However, salt intake is still very high, underlying the need for continuation of efforts and even stronger activities.
世界卫生组织建议将盐摄入量的调整作为减少非传染性慢性病过早死亡率的 9 项全球目标之一，作为优先事项和最具成本效益的干预措施。2006 年，克罗地亚盐与健康行动的主要目标是减少 16%的盐摄入量，因为盐的摄入量对人类健康具有关键性影响和后果。我们已经组织了教育活动，以提高对盐危害的认识，确定最感兴趣的食品类别，与行业合作并确定盐摄入量（24 小时尿钠排泄量）。我们确定，即食烘焙面包中的盐含量不应超过 1.4%。在 2014 年至 2022 年期间，半白面包中的盐减少了 14%，面包店中的盐减少了 22%，最大的肉类行业中的盐减少了 25%。人们对盐对健康的危害性的认识从 2008 年的 65.3%增加到 2023 年的 96.9%，盐摄入量减少了 15.9-1.8 克/天（男性减少 22.8%，女性减少 11.7%）。在过去的 18 年里，克罗地亚的盐摄入量显著减少，人们对其危害性的认识提高，与食品行业建立了合作关系，并发布了监管文件。然而，盐的摄入量仍然非常高，这表明需要继续努力，甚至需要开展更有力的活动。
